Adobo Burrito Recipe

                                 Adobo Burrito

For Adobo:
500 grams chicken breast
1/4 cup oil
6 cloves of minced garlic cloves
1 cup soy sauce
2 cups vinegar
10 grams pepper corns
1 bay leaf
3 tablespoon liver spread
1 cup coconut cream
3 pieces of seeded and chopped chili fingers
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
For Burrito:
3 pieces tortilla bread
Lettuce leaves
2 cups steamed plain rice
1 piece diced green bellpepper
1 piece diced red bell pepper
500 grams cheddar cheese (quickmelt)

Sour cream

Cooking Procedure:
1.Heat oil and saute garlic and chicken pieces. Add the soy sauce, vinegar, peppercorns and bay leaf.
2.Bring to a boil and lower heat. Take out chicken pieces and fry at separate pan to get the brown color.
3.After frying, bring it back to the adobo sauce.
4.Heat coconut cream in a separate pan. add the chili fingers. Thicken and add to the adobo. Add liver spread to thicken and enhance flavor.
5.Simmer. Add AJINOMOTO GINISA All Purpose Seasoning Mix. Stir thoroughly. Turn off eat and set aside.
6.Once cooled, flake evenly.
Burrito Assembly:
1. Lay down the tortilla pieces. Put lettuce leaves on top.
2. Add adobo sauce to the rice.Put rice on top of the lettuce.
3. Follow with the flaked chicken. Add the bellpeppers.
4. Top with grated cheese.Fold and roll.
5. Toast in the oven just for the cheese to melt.
6. Serve wth the sour cream dip.

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